Wanted to make my own video about the truth about raw chocolate when i stumbled upon this video made mij Ben with a great explanation whats a realy raw cacao / chocolate.
Ben is connected to bigtreefarms in Indonesia where they also found a way to make real raw cacao products on a small scale.
Choconature is one of the first raw chocolate companies that started in 2005 to develop a new way of processing wild raw unfermented cacao beans into real raw organic soy free chocolate with a high flavonoid content >800mg at 10gr square. more here….www.rawchock.com
At this short article i will build a real raw chocolate list where people can buy real raw chocolate products from fair companies like bigtreefarms.
Unlike processed dark chocolate, antioxidants are preserved in raw cacao. Benefits from keeping organic chocolate unheated include; much higher levels of the famous chocolate antioxidants (oligomeric procynanidins, resveratrol and the polyphenols: catechin and epicatechin) as well as the preservation of vitamin C, phenethylamine (PEA, the feel good neurotransmitter responsible for the feeling of love!), Omega 6 fatty acids (which when heated become rancid and cause inflammation), tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked food) and serotonin. The cool facts about chocolate reveal how this fun and amazing superfood is actually healthy for you!
One of the last studies done by a university of maastricht : The substance epicatechin, which many in cocoa occurs, can restore the natural functioning of the body’s inflammatory cortisol according to research by Erik Ruijters of the Maastricht UMC +. In many chronic inflammatory diseases is the function of cortisol affected. The cocoa component may be in addition to the administration of drugs which are used, for example, in COPD patients, a positive effect. Ruijters publishes his findings in the journal Pharmacological Research .
Columbia University Medical Center: Dietary cocoa flavanols reverse age-related memory decline in healthy older adults with 900 mg of cacao flavanols a day more here…
The phytochemical analysis of cacao beans reveal that raw chocolate is perhaps the most chemically complex food on Earth. There are compounds yet to be discovered in this most amazing of live superfoods. Phytochemicals usually degrade in the cooking process, so the raw forms of them should be abundant in every diet for longevity.
~Anandamide (the only food that contains this neurotransmitter responsible for the feeling of “bliss”)
~ N-linoleoylethanolamine (prevents the re-uptake of anandamide)
~Phenethylamine (PEA, a neurotransmitter known as the “love molecule”)
~Seratonin (a neurotransmitter that acts as a “stress defense shield” by making you feel good)
~Dopamine (a neurotransmitter that boosts motivation and pleasure)
~MAO Inhibitors (prevents the re-uptake of serotonin and dopamine)
~Coumarin (has appetite suppressant, blood thinner and anti-tumor properties)
~Theobromine (controversial but actually quite beneficial for humans, see last section)
~Asparaginase (an enzyme that has anti-leukemia properties)
~Ergosterol (a precursor to vitamin D)
~Sitosterol (decreases LDL cholesterol)
The nutrient density of raw cacao benefits every function of the body. One of the many cool facts about chocolate is that it is the highest source of magnesium and chromium of any food! Magnesium is the most deficient mineral in the average human. All of the compounds found in raw cacao benefits longevity in humans.
~Vitamin B (1, 2, 3, 5 and 6)
~Omega 6 Fatty Acids
~Soluble Fiber (which is the type people need more of)
~Enzymes (including catalase, lipase and amylase)
~Other Beneficial Phytonutrients such as the antioxidants.
The antioxidant content of raw cacao benefits the cardiovascular and general whole body health. In processed dark chocolate, antioxidants such asepichatehins, chatechins, resveratrol and procyanidinscan be present, but are in much lower levels than in unheated raw chocolate nibs as an example. Out of all the whole foods that contain antioxidants, raw chocolate is the highest in the world. It dwarfs the popular foods and beverages commonly touted as being antioxidant rich foods such as red wine, green tea and blueberries by a factor of 10x or more! There are certain herbs and spices, such as the chaga mushroom and cinnamon, which have higher levels of antioxidants in them but generally you won’t be consuming enough volume of them to get as much antioxidant value from them as you would from a normal dose of raw cacao.
Benefits from consuming antioxidants come when a range of different types of foods high in them are in your diet, since different coloured foods have different antioxidant compounds which target different parts of the body.
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~”Superfoods” by David Wolfe (North Atlantic Books, 2009)